-
In a saucepan, bring the chicken broth to a low boil.
-
Slowly whisk the flour in, making sure it is smooth.
-
Any lumps will cause the sauce to taste gritty.
-
Once the broth and flour has formed a paste, add the garlic, salt, pepper, and oregano. Whisk well.
-
Slowly pour in the cream, whisking constantly.
-
Once the cream and paste has been mixed well, slowing incorporate the Parmesan cheese.
-
Bring it to a simmer.
-
The sauce will be thick.
-
Keep warm and set aside.
-
In a large sauté pan, add the olive oil and heat over medium-high heat.
-
Add the onion and allow it to brown, about 5 minutes.
-
Add the chicken (and more olive oil if needed,) and continue to cook for another 5 minutes, add salt and pepper to taste and the garlic.
-
Once the chicken is mostly cooked, place the asparagus on top of the chicken.
-
Stir gently, and allow to cook for 3 minutes nestled on the chicken.
-
Add the can of tomatoes and the chicken broth; this will create a steam that will help cook the asparagus.
-
Cook an additional 3 minutes.
-
Remove the asparagus once they are cooked and still tender-crisped, set aside.
-
Stir the chicken and tomatoes well, add the cooked penne allowing some pasta water to still cling to the noodles.
-
Pour in the cream sauce making sure everything is stirred well.
-
Add the asparagus back in and serve.